Roasted Tomato and Vegetable Soup

by on September 20, 2012
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2 TBS olive oil
1¼ CU diced onion
16 oz fire roasted diced tomatoes, (undrained)
2 celery ribs (sliced)
¾ CU finely diced carrots
2 garlic cloves pressed or ground
6 CU low-salt chicken broth
2 CU peeled, diced butternut squash
16 oz cannelloni beans (drained)
1 zucchini, seeded & diced
1 CU broccoli florets
1 CU cauliflower florets
1 TBS chopped fresh oregano
1/8 tsp freshly ground pepper
Freshly grated Parmesan cheese


1. In large sauce pan saute onions, celery, carrots and garlic in oil
2. Add broth, squash, tomatoes, bring to boil and cook 10 minutes
3. Reduce to simmer, covered for 20 minutes
4. Add beans, zucchini, broccoli, cauliflower, oregano, pepper
5. Cook for 5 minutes for and pour into serving bowls
6. Garnish with cheese, and sprinkle oregano over top for appearance


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